Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

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  • Kulen

    Spicy paprika-cured Slavonian sausage. A charcuterie & cured recipe from Croatia.

  • Lakhlaa

    Camel or beef dried, cooked and stored under its own fat for months. A charcuterie & cured recipe from Mauritania.

  • Lašiniai

    Salt-cured pork fatback eaten cold on black bread with onion. A charcuterie & cured recipe from Lithuania.

  • Lap Cheong

    Sweet air-dried pork sausage cured with rose wine, steamed over claypot rice. A charcuterie & cured recipe from China.

  • Leberkäse

    Silky baked meatloaf sliced hot into crusty rolls. A charcuterie & cured recipe from Germany.

  • Leverpostej

    Warm liver pâté spread on rye, topped with pickled beet. A charcuterie & cured recipe from Denmark.

  • Lifrarpylsa

    Sheep liver sausage sewn into casing, sliced and fried or boiled. A charcuterie & cured recipe from Iceland.

  • Linguiça

    Coarse pork sausage, fresh or smoked, grilled at every churrasco. A charcuterie & cured recipe from Brazil.

  • Longganisa

    Short pork sausages, garlicky in Vigan, sweet in Pampanga, sour in Lucban. A charcuterie & cured recipe from Philippines.

  • Lomo embuchado

    Whole pork loin cured with paprika and garlic, stuffed into casing. A charcuterie & cured recipe from Spain.